Fresh Cut Fries Recipe
Make Fresh Cut Fries Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & prep
Blanching & drying
Frying & seasoning
Method
Potatoes & prep
Wash and cut
Scrub the russet potatoes under running water to remove dirt. Trim any blemishes. Leave skin on for rustic fries or peel if preferred. Cut each potato into 1/3 to 1/2-inch sticks: slice the potato lengthwise into 1/3–1/2-inch slabs, then stack and cut into sticks. Aim for uniform size for even cooking.
Rinse and soak
Place the cut fries in a large bowl and cover with the 8 cups cold water. Agitate and drain the first cloudy water, then refill with fresh cold water and add the ice. Soak at least 30 minutes, preferably 1–2 hours, to remove excess surface starch for crisper fries. If short on time, soak 20–30 minutes.
Blanching & drying
Prepare blanching water
Bring a large pot of water to a gentle boil and add 1 tablespoon kosher salt. Reduce to a simmer so water is steaming but not at a rolling boil when you add the fries (this helps partially cook without breaking them).
Blanch the fries
Drain the soaked fries and pat them dry with clean kitchen towels or paper towels. Working in batches if necessary, add fries to the simmering water and blanch for 3–4 minutes until just tender but not falling apart. Remove with a slotted spoon and spread on a baking sheet in a single layer to cool.
Optional toss with cornstarch
Once slightly cooled and surface-moisture removed, sprinkle the fries with 1 teaspoon cornstarch and toss gently to lightly coat. This helps create a crisper exterior. Wipe any excess off so coating is very thin.
Dry thoroughly
Pat the blanched fries completely dry with clean towels or paper towels. Any surface moisture will cause oil splatter and reduce crispness.
Frying & seasoning
Heat oil
Pour 3–4 cups oil into a deep, heavy pot or a deep fryer so there is at least 2–3 inches of oil and a couple inches of headspace. Heat the oil to 325°F (163°C) for the first fry. If you don't have a thermometer, test with a fry: it should bubble steadily but not vigorously.
First fry (blanch in oil)
Fry the dried blanched fries in batches at 325°F for 3–4 minutes until pale, slightly softened, and beginning to take shape but not browned. Do not overcrowd. Remove with a slotted spoon and drain on a rack or paper towels. Let fries rest for 5–10 minutes; you can refrigerate them for up to 1 hour at this stage to help them firm up (not necessary but helpful).
Second fry (crisp and brown)
Increase oil temperature to 375°F (190°C). Fry the fries in small batches for 2–3 minutes, or until golden-brown and crisp. Remove and drain on a rack or paper towels immediately.
Season and serve
While the fries are hot, sprinkle evenly with 2 teaspoons kosher salt and (optional) 1 teaspoon freshly ground black pepper. Toss or gently shake to distribute seasoning. Serve immediately with your favorite dipping sauces.
Safety and storage
Allow oil to cool before straining and storing or discarding. Leftover fries are best reheated in a 425°F oven for 8–10 minutes or air fryer for 4–6 minutes to restore crispness; they will be less crisp than freshly fried.